Cream Cheese Cake is a timeless classic that combines rich creaminess with a light, airy texture. Whether you’re hosting a celebration or craving a comforting treat, this cake stands out for its delicate balance of sweetness and tang. With a smooth, velvety filling and buttery crust, every bite is pure indulgence. Perfect for birthdays, holidays, or just a cozy family dinner, this Cream Cheese Cake is guaranteed to impress your guests and satisfy any dessert lover. Simple ingredients and straightforward steps make it an ideal baking project even for beginners.
Ingredients
For the crust
1 and 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the filling
4 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon pure vanilla extract
4 large eggs
2/3 cup sour cream
2/3 cup heavy cream
For the topping (optional)
Fresh berries or fruit preserves
Whipped cream
Powdered sugar for dusting
Instructions
Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan.
In a medium bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and mix until the texture is like wet sand. Press this mixture evenly into the bottom of the prepared pan to form the crust. Use the back of a spoon or glass to press it firmly. Bake for 10 minutes, then remove from the oven and let it cool.
In a large mixing bowl, beat the softened cream cheese until smooth and lump-free. Use a hand mixer or stand mixer on medium speed to ensure a creamy texture.
Gradually add the sugar and continue beating until well incorporated. Scrape down the sides of the bowl as needed to ensure everything mixes evenly.
Add the vanilla extract and mix until blended. Then, add the eggs one at a time, beating well after each addition. This helps maintain the structure and creaminess of the batter.
Once the eggs are fully incorporated, add the sour cream and heavy cream. Mix until smooth and the batter has a silky consistency. Do not overmix, as this can incorporate too much air.
Pour the batter over the cooled crust and smooth the top using a spatula. Tap the pan gently on the counter to release any air bubbles.
Place the springform pan into a larger roasting pan and add about an inch of hot water around it to create a water bath. This prevents the cake from cracking while baking.
Bake the cake for 60 to 70 minutes or until the edges are set and the center is slightly jiggly when shaken. Turn off the oven, crack the door slightly, and let the cake sit inside for an hour to cool gradually.
Remove from the oven and water bath, then allow it to cool at room temperature for another hour. Cover the cake and refrigerate for at least 4 hours, preferably overnight, to set completely.
Before serving, carefully remove the sides of the springform pan. Garnish with fresh berries, a drizzle of fruit preserves, whipped cream, or a dusting of powdered sugar as desired.
Slice with a clean, sharp knife dipped in warm water for the perfect presentation.
Cream Cheese Cake is more than a dessert—it’s a celebration of texture and flavor. The tangy richness of cream cheese, combined with a sweet graham crust, makes it a crowd-pleaser that leaves a lasting impression. Whether dressed up or enjoyed plain, this cake brings joy with every slice.